Effect ofZataria multifloraBoiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of InoculatedListeria monocytogenes

Evaluation of Zataria multiflora Boiss. essential oil activity against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes by propidium monoazide quantitative PCR in vegetables

(2013) Patricia Elizaquível et al.   FOOD CONTROL

Comparative evaluation of antioxidant and anti food-borne bacterial activities of essential oils from some spices commonly consumed in Iran

(2013) Javad Aliakbarlu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Zataria multifloraBoiss essential oil and sodium acetate: how they affect shelf life of vacuum-packaged trout burgers

(2013) Ali Ehsani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effectiveness of Clove Essential Oil and Grape Seed Extract Combination on Microbial and Lipid Oxidation Characteristics of Raw Buffalo Patty During Storage at Abuse Refrigeration Temperature

(2012) Hossein Tajik et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

GROWTH RESPONSE OF VIBRIO PARAHAEMOLYTICUS AND LISTERIA MONOCYTOGENES IN SALTED FISH FILLETS AS AFFECTED BY ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL, NISIN, AND THEIR COMBINATION

(2012) HASSAN EKHTIARZADEH et al.   JOURNAL OF FOOD SAFETY

Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads

(2011) Radoslava Stojanovic et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Mentha longifolia L. Essential Oil and Nisin Alone and in Combination on Bacillus cereus and Bacillus subtilis in a Food Model and Bacterial Ultrastructural Changes

(2010) Mohamad Reza Pajohi et al.   Foodborne Pathogens and Disease

Antilisterial Activity and Consumer Acceptance of Irradiated Chicken Breast Meat Vacuum-Infused with Grape Seed and Green Tea Extracts and Tartaric Acid

(2010) K.F. Over et al.   JOURNAL OF FOOD SCIENCE

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

(2010) M. Viuda-Martos et al.   MEAT SCIENCE

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

(2010) S. Kulkarni et al.   MEAT SCIENCE

Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

(2009) Bin Shan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

EFFECT OF NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF FROZEN, VACUUM-PACKAGED BEEF AND PORK

(2008) MARTHA C. ROJAS et al.   JOURNAL OF FOOD QUALITY

Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C

(2008) Huiyun Zhang et al.   MEAT SCIENCE

Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage

(2008) R.G. Brannan   MEAT SCIENCE